Jenns Spicy Shrimp Alfredo Recipes
SPICY SHRIMP FETTUCCINE ALFREDO
I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.
Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
PEPPERED SHRIMP ALFREDO
Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers.
Provided by Jenn Zeller
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
- Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Nutrition Facts : Calories 707 calories, Carbohydrate 50.6 g, Cholesterol 201.5 mg, Fat 45 g, Fiber 3.4 g, Protein 28.4 g, SaturatedFat 20.3 g, Sodium 1034.5 mg, Sugar 6.6 g
SPICY SHRIMP AND SCALLOP ALFREDO
This just came to me when trying to figure out what to do with 1 lb of large shrimp and about 10 large scallops! I used what I had in the fridge, and if I had some fresh mushrooms I would've added them also that is why they are optional in the ingredient list. The picture I took is actually from the day I created the dish
Provided by Shawn C
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- sprinkle shrimp and scallops on one side with garlic powder.
- place 1 T olive oil and 1 T butter in large non stick skillet and quickly saute shrimp over medium heat on both sides until shrimp turns pink. remove and set aside in a bowl.
- add scallop 1/4s and saute untill opague and has a little brownish sear on a few of the sides remove to the shrimp in bowl.
- in hot pan add remaining butter (leave any cooked bits and juices from shrimp and scallops) saute onion, and mushrooms in butter until tender.
- add sundried tomatoes and let cook about 2 minutes.
- pour in cream and let cook 2 minutes, add garlic let cook 2 minutes.
- add crushed red pepper, cayenne, and salt stir well.
- add parmesan cheese and reduce heat to medium low.
- add shrimp and scallops (and any juice that collected in he bowl) stir well to coat everything.
- add brocolli and pasta toss well, raise heat to medium or medium high just to throughly heat everything through.
- serve with a little sprinkle of parsley.
- enjoy.
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